06 Aug 2024 --- Researchers at Tokyo University of Science, Japan, have developed a new genetically engineered enzyme that can convert ferulic acid from plant waste into vanillin, a widely used flavoring and fragrance compound. Personal Care Insights speaks to the lead researcher to learn more about the sustainable solution and the commercial production of natural vanillin. Vanillin is the key compound in vanilla extract and is traditionally derived from seed pods. Low yields and the current climate, however, are limiting the availability of natural vanilla. According to the university, the classic flavor profile of natural vanilla is not replicated by synthetic alternatives, which drives up demand.
